Fall Salmon Salad

This salad has all the essentials to create a perfect recovery plate and keep you fueled throughout your day! Founded on a bed of greens, it is packed with all the carbs, proteins, and healthy fats you could need!

Ingredients:

• 2 cups of arugula

• 1 salmon filet

• 1 sweet potato

• 1 cup of grain of choice (we used a microwave bag blend of brown rice and quinoa)

• 1/2 avocado

• 1/2 lemon

• 2 tbsp goat cheese crumbles

• 2 tsp pumpkin seeds

• 2 tsp olive oil

• salt

• pepper

• oregano

Directions:

1. Dice sweet potato and mix in with a drizzle of olive oil, salt, and pepper. Cook in air fryer on 400 for 15 minutes. (The sweet potato may also be cooked in the oven)

2. Preheat oven to 425. To season your salmon drizzle with olive oil and add salt, pepper, and oregano. Add a lemon slice on top. Cook in the oven for 15-20 minutes depending on your preference.

3. Juice remainder of 1/2 lemon.

4. Add arugula to a bowl along with 1/2 tsp of olive oil, 1/2 tsp of lemon juice, salt, and pepper. Massage into arugula.

5. Cook grain of choosing. In this recipe we used a 90 second microwave bag of a brown rice and quinoa mix.

6. Dice 1/2 avocado.

7. Once your salmon, rice, and diced sweet potato have finished cooking, add them to your bed of arugula.

8. Top with your goat cheese, avocado, and pumpkin seeds.